How to Cook a Turkey Part I

The first team of volunteers arrived on Sunday to help prepare vegetables for Wednesday’s event at the Food Bank for NYC. We tipped, peeled and chopped more than 400 pounds of root vegetables to be served roasted alongside pastured heritage turkey from Good Shepherd Turkey Ranch, an Animal Welfare Approved farm. This meal will feed over 700 of New York’s most in need and will raise awareness for a fund raising drive for the Food Bank on New York Fox Television’s morning show. The Food Bank has seen a loss of funding since the recent economic downturn.

The Food Bank’s own Chef Nate Gross and acclaimed Chef David Schuttenberg of Cabrito have teamed up to create a special Thanksgiving menu featuring vegetables from Greeenmarket and turkey from Good Shepherd Turkey Ranch. Click on the following link to see Chef Schuttenber’s recipe for Braised Heritage Turkey Legs and Roasted Winter Vegetables. Enjoy, and stay tuned–we”ll be updating the blog as we go.

Thanks again to everyone who has come to help out – we couldn’t have done it without you.

Where does our school food come from and how is it produced?
To investigate some of these issues, Animal Welfare Approved sponsored a one-week, three-city tour for the UK Dinner Lady, Jeanette Orrey. Jeanette is credited with changing school food in the UK, and AWA sponsored this visit to promote cross cultural dialogue and share her experiences with people working to make change in several US school districts. Following two days in New York City, the tour continued south (via Amtrak), to Baltimore City Public Schools and Arlington (Virginia) Public Schools. (Pictured: Nancy Easton and Chef Bill Telepan of NYC nonprofit, Wellness in the Schools and Baltimore City Schools' Great Kids Farm Manager Greg Strella.)

Westland/Hallmark, of the famous “downer cow” footage, has nothing on this one.
I got an email a few days ago with a link to footage taken at a Vermont slaughter plant. I often receive videos depicting horrific animal treatment, but this one stood out. The footage I was sent showed veal calves—only days old—unable to walk or stand on their own, repeatedly kicked, slapped and shocked.
Once again, we have sickening proof that there are people who just don’t get it. In a civilized society we have to do things right. The USDA, despite the industry’s best efforts, does have rules that cover some parts of a slaughter plant operation. Slaughter plants that operate like this can’t hide anymore. People are no longer satisfied with being spoon-fed lies about production practices that are “in our best interests”; the consumer is educated, interested and is paying attention.

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A Greener World promotes verified farming practices and encourages food choices that deliver positive impacts for the environment, society and animals—whether farmed or wild. We advocate practical and positive solutions, centered on a range of trusted and transparent market-based certifications, to inspire people to spend their food dollars in ways that result in real change.